*To brown butter:Heat pan on medium heat.Cut butter in to pieces and melt in pan.Stir continuously. Butter will foam up.After foam subsides, small brown flecks will start to appear in bottom of pan.Continue stirring, until butter has reached a nice brown color, and nutty aroma.When you want to lick the spoon, you know it's ready.Turn the heat all the way down.

Preheat oven to 350°
Prepare cupcake pans with liners.
Beat sugar and eggs together until slightly thickened, about a minute.
Add milk, browned butter, and vanilla, stirring just until combined.
Add flour and baking powder, beating until well mixed--about a minute. Don't over mix.

Bake in preheated oven for 18-22 minutes, until tops are springy to the touch or a toothpick poked into the center comes out clean.
Remove from cupcake pan and allow to cool completely before frosting.

Melt chocolate in a double boiler and allow to cool to room temperature.
Beat in butter until creamy.
Add powdered sugar and baking cocoa.
Slowly beat in milk 1TBS at a time until you reach desired consistency.

So I tried to make your chocolate cake with browned butter frosting. Buuut, I poured too much into my cake pans, spilling it everywhere while baking and then burning it on the bottom of the oven. Ooops! That's what happens when you rush! So I'll have to try again soon and report back on it's deliciousness!

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stealing is not nice

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